Asian spiced Potato Crab Cakes with Rainbow Slaw

Asian spiced Potato Crab Cakes with Rainbow Slaw
Prep in Prep in:
20 mins
Cook in Cook in:
10 mins
Serves Serves:


Mix all the ingredients for the crab cakes (excluding the remaining 1tbsp flour to coat and the 1tbsp sesame seeds). Place the mix in the fridge to harden slightly before forming into cakes. Meanwhile, mix the slaw ingredients together and set aside.

Take the crab cake mix out of the fridge and form into patties, dusting each with flour (and sesame seeds if using).

Heat a large frying pan and pan fry the patties in groundnut oil for about 2 minutes each side, or until golden brown. Serve with the slaw.

TIP Use leftover boiled potatoes.






For the crab cakes

200g fluffy potatoes (such as Maris Piper), boiled and crushed

150g white crab meat

1 small bunch coriander (25g), roughly chopped (use half, reserve rest for slaw)

2 spring onions, finely sliced

1 red chilli, finely chopped (use half, reserve rest for slaw)

1 thumb sized piece of ginger, finely grated

1 garlic clove, finely grated

1 lime, zest only (reserve juice for slaw)

1tsp sweet chilli sauce

1tsp light soy sauce

50g plain flour, plus 1tbsp to coat the cakes

1tbsp sesame seeds (optional)

 For the slaw

reserved coriander

reserved chopped red chilli,

1 spring onion, finely sliced

½ small white cabbage, very finely shredded (or mandolined)

1 small carrot, ribboned, using a peeler

1 red pepper, finely sliced

1tsp sesame seeds (optional)

 For the dressing

1tbsp lime juice

1tbsp light soy

2tbsp sesame oil